Grilled Korean Gochujang Chicken

1. Make the sauce. In a small bowl, combine water, gochugaru, gochujang, plum syrup, mirin, sugar, soy sauce, oyster sauce, chicken bouillon powder, minced garlic, ground ginger, salt, pepper, and mix.
2. In an airtight container, pour the sauce over the chicken thighs making sure they are evenly coated.
3. Marinate overnight, or for at least 1 hour.
4. Heat the grill to 400F.
5. Place the chicken thighs on the grill smooth-side down and cook for 5 minutes on each side until internal temperature reaches at least 165F.
6. Transfer grilled chicken thighs onto a plate and let it rest for 5 minutes. This will allow the juices in the chicken to redistribute and remain moist.
7. Enjoy with freshly steamed rice and top with green onions and toasted sesame seeds.
8. Optional: pair with banchan of your choice, such as cucumber salad, kimchi, spinach, etc.